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Tokyo Beef & Rice Bowl

with Soft-Boiled Eggs & Roasted Broccoli

  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 870 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Tokyo with a beef and rice bowl recipe from Yukari, a local chef who leads a market tour and cooking class through Airbnb Experiences.

Get Cooking
Tokyo Beef & Rice Bowl with Soft-Boiled Eggs & Roasted Broccoli
  • 10 oz Diced Beef
  • 1 cup Sushi Rice
  • 1 Sweet Onion
  • ½ lb Broccoli
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 tsp Furikake
  • 2 Pasture-Raised Eggs
  • 2 Tbsps Soy Glaze

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs to the pot and cook 6 to 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

2 Prepare the ingredients & make the sauce:

While the eggs cook, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Peel and finely chop the ginger to get 1 teaspoon (you may have extra). In a bowl, combine the soy glaze, soy sauce, mirin, and 2 tablespoons of water.

Prepare the ingredients & make the sauce:
Cook the rice:
3 Cook the rice:

Thoroughly rinse the rice under water. In the same pot, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork.

4 Roast the broccoli:

While the rice cooks, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Cook the beef:
5 Cook the beef:

While the broccoli roasts, pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Finish the beef & serve your dish:

To the pan of reserved fond, add the sliced onion and chopped ginger; season with salt and pepper. If the pan seems dry, add a drizzle of olive oil. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and cooked beef. Cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Serve the cooked rice topped with the finished beef and sauce, roasted broccoli, and seasoned eggs. Garnish with the furikake. Enjoy!

Finish the beef & serve your dish: